The Burns Supper is a celebration of the life and legacy of the Scottish poet Robert Burns. While it was first organised by his close friends and family as a memorial dinner, the night has since morphed into an event for Scots at home and around the world.
The Burns Supper is a celebration of the life and legacy of the Scottish poet Robert Burns. While it was first organised by his close friends and family as a memorial dinner, the night has since morphed into an event for Scots at home and around the world.
FIND THE PERFECT DRAM FOR YOUR BURNS NIGHT CELEBRATION
SOMETHING RICH
Mannochmore
15 Years Old Warehouse Reserve
This single malt was distilled in 2008 at Mannochmore Distillery, located in the Speyside whisky region near Elgin. It was aged for 12 years in a single refill bourbon hogshead and finished for 3 years in 1st fill Bodegas Fernando de Castilla Oloroso Sherry Hogshead. Bottled by Woodrow’s of Edinburgh for their Warehouse Reserve collection without chill-filtration or artificial colouring.
NOSE Honey, vanilla, stewed fruit, poached pear, golden syrup.
PALATE Oily, orange peel, green apple, hints of baking spices, Granola, Christmas mince pie.
FINISH Oaty, white pepper, peach, more green apple with a medium finish. Only 281 bottles were produced.
£87.50
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SOMETHING SWEET
Deanston 13 Years Old Marsala Finish
This single malt whisky was distilled in 2009 at the Deanston Distillery, located near Stirling in the Highland region of Scotland. It was aged for 13 years and finished in a hogshead, which previously held marsala – Sicilian fortified wine. It was bottled by Alistair Walker without chill-filtration or artificial colouring for his Infrequent Flyers collection.
NOSE Molasses, Lee’s macaroon bars, almond cake and crushed digestive biscuits.
PALATE Definitely one for dessert lovers. Lush, rich and intense. Demerara sugar, dark treacle, sticky toffee pudding and a pinch of marzipan.
Only 261 bottles were produced.
£83.99
SOMETHING FRUITY
Turntable Paradise Funk
A funky yet delicate duo bursts with exotic flavours—a harmony of caramelized pineapple, smooth vanilla and sweet toffee. This blend combines Knockdhu virgin oak barrel, Invergordon ex cognac barrel, Blair Athol bourbon barrel, Unnamed Speyside virgin oak barrel, North British virgin oak barrel and Benrinnes chinkapin barrel.
£49.99
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SOMETHING LIGHT
Glen Garioch 10 Years Old Aberdeen Whisky Malt
Aberdeen Whisky Single Malt was distilled at Glen Garioch Distillery on the 30th of April 2013 and aged for ten years in a single-refill Bourbon Barrel. It was bottled exclusively for our shop without chill-filtration or artificial colouring. We chose this cask for its incredible flavours and a great representation of our local style of whisky.
NOSE Delicate wafts of light oak, Madagascan vanilla, Caramac, berry spice and banana peel.
PALATE All-bran with pops of mouthwatering stewed redcurrants and cranberry jelly sprinkled with nutmeg.
FINISH Smooth nutty butter, flecks of maple syrup with pink peppercorn and fading cinnamon
£49.50
SOMETHING PEATY
Port Charlotte 10 Years Old
Port Charlotte 10 year old is conceived, distilled matured and bottled only on Islay. Made from 100% Scottish barley, it is trickle distilled through tall, narrow-necked stills for a balanced, heathery style of barbeque smoke.
NOSE The smoke is calmed by the marine, ozone character. Dry and earthy in its style with waves of golden caramel, fudge, vanilla custard, hints of ginger, nutmeg clove, and citrus fruit.
PALATE Noticeable delicacy and softness in texture and style. The balance of flavour is superb as the smoke wraps loosely around the sweetness drawn from deep within the oak. Coconut, vanilla custard and lemon honey combined with smoked oysters and sun-baked salty sand.
FINISH Smoky with the soft sweetness of fudge and malted barley. Orange, mango and Banoffee pie. As the smoke comes and goes so too do the notes of ripe apple and apricot, beautifully intertwined with malt and oak sweetness and that typical Port Charlotte style dry smoke.
£58.99
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HOW TO HOLD YOU OWN BURNS NIGHT
Burns Supper celebrations can range from big, official functions to enjoying a dram, while reading Burns’s poetry. If you are looking to host the Supper for a very first time here is the official running order of the celebrations, but feel free to tailor them to your party!
1. Piping In The Table
For formal gatherings, start the evening with a blast of the bagpipes and have your top table guests piped in. If hosting a more casual supper, play some Scottish music, traditional bagpipe music or your favourite contemporary Scottish band as your guests arrive. If you’re feeling particularly enthusiastic, clap along to the tune as your guests take their places.
2. Welcome
With the guests all present, the selected chairman or speaker takes the role of Master of Ceremonies for the evening – if it’s a formal occasion, a chairman may be specially appointed, while the host usually carries out this job at informal gatherings.
Firstly, everyone is welcomed to the Burns Supper. Then the chairman introduces the top table and any other speakers and entertainers before reciting The Selkirk Grace.
3. Piping the Haggis
The audience should rise to their feet to greet the ‘great chieftain o’ the puddin’ race’ as it is ceremoniously piped in. At traditional Burns Suppers, the chef follows the piper into the room, carrying the haggis in on a silver platter. The speaker who will address the haggis follows at the tail of the procession.
4. Addressing The Haggis
The appointed speaker now delivers a rousing rendition of Burns’ Address to a Haggis. After apologising for ‘killing’ the haggis, he, or she, will then dramatically plunge the knife into the haggis. The meaty pudding is sliced open during the line ‘An’ cut you up wi’ ready slight’ which translates as ‘and cut you up with skill’.
As the speaker recites the final lines of the poem, the platter is raised above their head whilst saying the exultant words ‘Gie her a Haggis!’ to rapturous applause.
5. Toast To The Haggis
The speaker then calls for the guests to toast the haggis and everyone, including the chef, raises their glasses and shouts ‘The Haggis’ before enjoying a dram.
The haggis is then piped back out to be prepared for dinner.
6. The Meal
Check out page 26 to find out how to make haggis, neeps and tatties and other wonderful Scottish dishes to serve to your guests.
Traditionally, the speeches and other performances of poems and songs take place after the meal has been served and cleared. If holding an informal supper, you might want to plan some poetry readings or songs to take place in between courses.
7. First Entertainer
The Chairman introduces the first entertainer who then recites one of Burns’ songs or poems. Popular choices include A Red, Red Rose.
8. The Immortal Memory
The main speaker is introduced and gives an insightful speech on the life and legacy of Robert Burns. The speech should be witty in style, but also inspiring, and include topics like Burns’ literary prowess, politics, nationalistic pride in Scotland, character flaws and humour. The speaker concludes with an invitation to join in a heart-felt toast: ‘To the Immortal Memory of Robert Burns’.
9. Second Entertainer
At this point, another of Burns’ works may be recited. If you’re lucky enough to know some musicians, one of his songs could be performed with musical accompaniment, or even sung acapella.
10. Toast To The Lassies
This jokey speech should be written especially for the evening in advance. The discourse should gently ridicule the (few) shortcomings of women, with the aim to amuse both sides of the audience – ‘observations’ therefore should not be too cutting! Despite the light air of mockery, the speech ends on a positive note with the speaker asking the men to raise their glasses in a toast ‘to the Lassies’.
11. Reply To The Toast To The Lassies
Now a female speaker can retort with some good-natured jokes of her own about the male species. The speech usually begins with a sarcastic note of thanks on behalf of the women present for the previous speaker’s ‘kind’ words, before giving a spirited response highlighting the foibles of man. Often, references to Burns and the women in his life are included in this speech. Like the previous toast, the speech finishes on an upbeat note.
12. Final Entertainer/Ceilidh Dance
The last entertainer pays homage to Burns with a final song or reading. Some formal Burns Suppers will also include a traditional ceilidh, a series of Scottish dances which usually include the Gay Gordons, Strip the Willow and The Dashing White Sergeant. The music is provided by a ceilidh band who perform upbeat, jaunty tunes using instruments such as the accordion, the fiddle and the drums.
13. Vote Of Thanks
The chairman says a vote of thanks to everyone who has made the evening such a roaring success, from the chef and speakers to the guests.
14. Auld Lang Syne
The Burns Supper is brought to a close with the tradition of singing Burns’ most famous song, Auld Lang Syne. All the participants in the evening join hands in a large circle and sing the words in unison. At the line ‘And here’s a hand’, you cross each of your hands over and clasp the hands of those standing on either side of you.
